Description
This Szechuan sauce is a flavorful sweet and savory recipe with just the right amount of spice. I make it in 15 minutes using soy sauce, fresh ginger, and chili garlic sauce. It works perfectly as a dip, marinade, or sauce for rice, noodles, and stir-fried meals.
Ingredients
Scale
- 1/4 cup low-sodium soy sauce
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh ginger (minced)
- 2 tablespoons brown sugar
- 1 tablespoon Asian chili garlic sauce (or chili sauce)
- 1 tablespoon rice vinegar
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon garlic powder
- 1/2 cup chicken broth (veggie broth for vegetarian)
- 1 tablespoon cornstarch
Instructions
- Combine broth and cornstarch in a small bowl; stir until dissolved
- In a saucepan over medium heat, add all ingredients except broth and cornstarch mix and bring to a light boil.
- Stir the cornstarch mixture until it thickens, about 3-5 minutes. Remove from heat and let it cool.
Nutrition
- Calories: 99 kcal
- Sugar: 13 g
- Carbohydrates: 21 g
- Protein: 2 g